Fish-’n-Chips

• 8-12 fresh fillets of plaice
• salt and freshly ground black pepper
• flour
• 1 egg, wel

Season plaice fillets with salt and freshly ground black pepper. Dip first in flour, then in beaten egg, and then in breadcrumbs, pressing breadcrumbs into fillets with a spatula to make them adhere well. Shake off loose crumbs and fry in hot lard or oil (temperature 375°F.) until golden brown. Serve with lemon wedges and crisp-fried chips.